A handwashing station is a designated facility where employees can wash their hands using running potable water, soap and a suitable drying method. In a commercial kitchen, it must be accessible, maintained and used for handwashing rather than food preparation, utensil cleaning or waste disposal.
Stations should be positioned and provided in accordance with local food-premises requirements and the design of the operation. They need to be accessible to employees at the points where handwashing is required, including before food handling and after tasks that may contaminate hands. A sink that is blocked, distant or out of supplies may prevent staff from following the procedure.
Check water supply, soap, towels, drainage and cleanliness at opening and during service. Keep the sink clear and repair faults promptly. If a required handwashing station is unavailable, follow the operation’s contingency procedure and local requirements; do not substitute a food-preparation or janitorial sink without confirming that the arrangement is permitted.
Wet hands with running water, apply soap, rub all hand surfaces for the time specified by the applicable procedure, rinse thoroughly and dry with a hygienic method. Use the towel to turn off manual taps where appropriate and avoid recontaminating clean hands.
Example: A dedicated handwashing sink near a kitchen work area is supplied with running water, soap and paper towels and kept clear for employees throughout service.
Chef’s tip: Include handwashing stations in the daily line check. A sink without soap or a drying method is not ready for use.
Key distinction: A handwashing station is for personal hand hygiene. A food-preparation sink and a warewashing sink serve different purposes and should not be used as substitutes.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
